Preparation method of crab sauce

A technology of crab sauce and crab meat, which is applied in the field of food manufacturing, can solve the problems of long production cycle, high salt content, and extensive methods, and achieve the effect of short production cycle, low salt content and complete fermentation

Inactive Publication Date: 2014-07-23
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production of crab sauce has a long history, but most of the production of crab sauce is the natural fermentation method of family workshops. There are many disadvantages in the preparation of crab sauce by traditional natural fermentation methods: backward technology, extensive metho

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of crab sauce, carries out according to the following steps:

[0026] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach, and crab heart;

[0027] (2) Cook the crab shells for 10 minutes, then place them in an oven at 50°C for drying, and crush the dried crab shells with a pulverizer to a particle size of 75 mesh to obtain crab shell powder;

[0028] Crack the crab meat with a crusher first, then grind it twice with a meat grinder to make a meat slurry, and mix the crab shell powder with the meat slurry evenly to obtain a crab meat mixture;

[0029] (3) Take 100 parts by mass of crab meat mixture, add 1.2 parts by mass of alkaline protease, 1 part by mass of papain and 100 parts by mass of water, mix well, move to a stainless steel tank, and enzymolyze in a constant temperature water bath at 45°C for 2 hours, Add 16 parts by mass of salt, and then co...

Embodiment 2

[0037] A kind of preparation method of crab sauce, carries out according to the following steps:

[0038] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach, and crab heart;

[0039] (2) Cook the crab shells for 12 minutes, then place them in an oven at 45°C for drying, and crush the dried crab shells with a pulverizer to a particle size of 100 mesh to obtain crab shell powder;

[0040] Crack the crab meat with a crusher first, then grind it twice with a meat grinder to make a meat slurry, and mix the crab shell powder with the meat slurry evenly to obtain a crab meat mixture;

[0041] (3) Take 100 parts by mass of crab meat mixture, add 1 part by mass of alkaline protease, 0.8 parts by mass of papain and 90 parts by mass of water, mix well, move to a stainless steel tank, and enzymolyze in a constant temperature water bath at 40°C for 2.5 hours , adding 15 parts by mass of salt, and t...

Embodiment 3

[0049] A kind of preparation method of crab sauce, carries out according to the following steps:

[0050] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach, and crab heart;

[0051] (2) Cook the crab shells for 15 minutes, then place them in an oven at 55°C to dry, and crush the dried crab shells with a pulverizer to a particle size of 90 mesh to obtain crab shell powder;

[0052] Crack the crab meat with a crusher first, then grind it twice with a meat grinder to make a meat slurry, and mix the crab shell powder with the meat slurry evenly to obtain a crab meat mixture;

[0053](3) Take 100 parts by mass of crab meat mixture, add 1.5 parts by mass of alkaline protease, 0.5 parts by mass of papain and 120 parts by mass of water, mix well, move to a stainless steel tank, and enzymolyze in a constant temperature water bath at 48°C for 3 hours, Add 18 parts by mass of salt, and then cont...

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Abstract

The invention relates to a preparation method of crab sauce. The preparation method comprises the steps of separating a crab shell from crab meat; steaming, drying and smashing the crab shell; adding alkaline protease, papain and water in a crab meat mixture for enzymatic hydrolysis; mixing broad bean paste with aspergillus oryzae, potato starch and water, thereby obtaining a yeast material; culturing the yeast material at constant temperature; pounding black tea and ginger, and boiling with water to obtain black tea and ginger water; mixing the yeast material and a crab meat enzymolysis product, adding the black tea and ginger water and salt, and carrying out heat preservation fermentation; then adding paprika powder, mustard powder, caraway seed powder, white granulated sugar, peanut kernel powder and incense wood grass meal, and continuously carrying out fermentation; and filling, sealing and sterilizing. With the adoption of the preparation method, as the crab meat enzymolysis product and the bean yeast material are fermented in a mixed manner, the production period is short, the salt content is low, the fermentation is complete, and the flavor is unique.

Description

technical field [0001] The invention relates to the field of food production, in particular to a preparation method of crab sauce. Background technique [0002] The production of crab sauce has a long history, but most of the production of crab sauce is the natural fermentation method of family workshops. There are many disadvantages in the preparation of crab sauce by traditional natural fermentation methods: backward technology, extensive methods, long production cycle, salt content The quantity is high, so the quality and hygiene are difficult to guarantee, it is not easy to preserve and export, and the prepared crab sauce has a single taste and is cold in nature, so it is not suitable for pregnant women and people with special constitutions. Contents of the invention [0003] The invention provides a preparation method of crab sauce. The preparation method has reasonable process and short production cycle, and the prepared crab sauce is suitable for public consumption....

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
CPCA23L5/13A23L17/40A23L27/60
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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